What's Cooking America

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• 4 to 5 large portobollo mushrooms, sliced 1/4-inch thick
• 3/4 cup extra-virgin olive oil
• Juice of 2 limes
• 2 cloves garlic, minced
• 3 tablespoons chopped parsley
• 2 shallots, chopped
• White pepper to taste
• Salt to taste

1. In a large frying pan over medium-high heat, saute mushrooms with some of the olive oil for 2 to 3 minutes or until they are tender. Remove from heat.
2. Arrange cooked mushrooms evenly in one or two layers in a large baking dish. In a small bowl, combine olive oil, lime juice, garlic, parsley, shallots, white pepper, and salt; pour over mushrooms. In the refrigerator, marinate at least 4 hours or overnight.
3. Serve either cold or at room temperature. Plate on individual salad plates as an appetizer with 3 slices on the bottom at a diagonal and another 3 slices on top in the opposite direction (makes an appealing diamond pattern). Drizzle some of the marinade over the top, making sure you get some of the shallot and garlic.